JPH01256364A - 'konjak' free from alkaline smell and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare a KONJAK (paste made from starch of devil's tongue) free from alkaline smell and having mild and smooth palatability, in a short time, by adding an extract of Welsh onion or onion to a KONJAK. CONSTITUTION:Juice of raw Welsh onion or raw onion, powder of dried Welsh onion or powder of dried onion is added to water or warm water under stirring to obtain a suspension. KONJAK powder is added to the suspension under stirring and the mixture is left standing to effect semi-gelatinization or complete gelatinization. The obtained KONJAK paste is charged to a kneading machine and kneaded with a coagulant charged at the same time to the machine.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to sashimi konnyaku, noodle-like konnyaku, etc. that are free of alkaline odor (for example, lime odor), and a method for producing the same.

[Background of the invention] In recent years, sashimi konnyaku etc.
As a male food and a slightly alkaline food, it is eaten by young people and health conscious people.

However, in the case of sashimi konjac or noodle-style konjac, if there is an alkaline odor (for example, lime odor), there is a risk that they will be avoided. For this reason, conventional methods have been used such as boiling the kneaded konnyaku and then soaking it in water day and night, but this method does not have a sufficient deodorizing effect and has the drawbacks of not being able to shorten the production time.

[Object of the Invention] Therefore, an object of the present invention is to provide a method for producing konjac that shortens production time and is free from alkaline odor.

[Means for Solving the Problems] The present inventor has made extensive studies to achieve the above object, and as a result, has arrived at the present invention.

That is, the konjac without alkaline odor according to the present invention is characterized by containing raw onion or raw onion juice, or dried green onion powder or dried onion powder.

In addition, the method for producing konjac without alkaline odor according to the present invention is to add konjac powder into water or hot water while stirring, to semi-gel or completely gel, to obtain konjac paste. In the method of producing the desired konni yaku by feeding the konni ichiku paste together with a coagulant into a konni kneading machine and kneading it, raw onions or raw onion juice, dried scallion powder, or dried onion powder, It is characterized in that it is added to the water or hot water while stirring.

In the present invention, the alkaline odor refers to an odor caused by slaked lime, wood ash, wate ash, ash, etc. used as a coagulant.

[Function] In the present invention, a liquid extract of raw onion etc. is contained in konjac, so although the detailed theory is not clear,
Konnyaku without alkaline odor can be obtained.

[Specific structure of the invention] The manufacturing method of the present invention will be explained in detail for each step.

Preparation of raw green onion or wild onion juice etc. These juices can be obtained by shredding raw green onions or raw onions and squeezing them using a juicer mixer or the like.

Although any type of green onion or onion can be used, for example, the famous "Shimonita green onion" has a large amount of juice and has an excellent taste, so it is preferable for the deodorizing effect of the present invention and for increasing the commercial value of konnyaku itself. . It is not limited to long onions, but also includes all-purpose green onions.

The above soup can also be obtained by combining various vegetables, and the vegetables used with raw onions and onions include nobile,
Examples include parsley, green pepper, carrot, chive, and rakkiyo. These green onions can also be used as substitutes for raw onions.

On the other hand, dried green onion powder and dried onion powder are obtained by shredding, drying, and pulverizing raw green onions or onions. Note that the powder can also be used in combination with or substituted with powdered vegetables similar to those mentioned above. Also, the use of fish or meat powder is not excluded.

Preparation of raw materials, kneading, etc. Add (add) the above-mentioned juice etc. to water or hot water while stirring with any stirring means to make konni◆〈powdered soup. The amount of juice used is 10 to 60 ml per 500 ml of water or hot water.
0g is preferable, more preferably 50-200. and more preferably 100 to 150 g. The amount of powder used is preferably 5 to 400 g, more preferably 10 to 100 g, and even more preferably 10 to 20 g per 500 ft of water or hot water. The temperature of water or hot water is 15
~75°C is preferred.

Add a predetermined amount of Konnireku powder to the above-mentioned boiling water while stirring. The ratio of konjac flour to water is 1k konjac flour.
The amount of water per g is about 45, preferably less than 45 g.

After this stirring, if the mixture is allowed to stand for 10 to 40 minutes at a water temperature of 40° C. or less, it becomes a semi-gel state. By using this semi-gelled konnyaku paste, it is possible to obtain a chewy shrunken-like shirataki as described in Japanese Patent Application No. 61-225210, and a synergistic effect with the deodorizing effect of the present invention is observed. It will be done.

On the other hand, if the konnyaku paste is allowed to stand for 40 to 180 minutes at a water temperature of 75° C. or lower, a completely gelled konjac paste can be obtained.

In the present invention, it may be used in either a semi-gelled state or a fully gelled state, and the standing time may be determined depending on the desired konnyaku.

Next, the above-mentioned konnyaku paste is fed into a kneading machine, and at the same time, slaked lime (Ca(OH)z), which is a coagulant, is added and mixed to produce konjac that suits the purpose.9 Addition amount of Ca(OH)t in the present invention may be in a known amount, for example 10 to 100g per Ikg of konjac flour, preferably 40g.
~60g is sufficient.

Put the konnyaku made in the above into an arbitrary frame and let it ripen. Next, cut it into large pieces and heat it at 65-80℃.
Place in warm water under H10-12 and age for O, S time to 15 hours, preferably 1 hour to 6 hours (in the case of raw stuffed konnyaku, about 20 minutes to 30 minutes is sufficient). Next, the konnyaku is cut into one piece and packaged (for example, by vacuum packaging). The product is then sterilized by an appropriate method, for example, by boiling in hot water at 80°C.

[Example] Hereinafter, the present invention will be explained in detail with reference to Examples.

Example 1 100 g of raw onion extract from Shimonita was added to 500 g of water at 20 to 22° C. with stirring, and then 15.5 kg of konnyaku powder was added while stirring to obtain a semi-gel-like konjac paste.

After that, feed the konnyaku paste into the kneading machine and at the same time pH 10~
12 lime water was fed into a kneading machine and kneaded to obtain a dough.

Next, it was molded in a stainless steel frame, placed in a boiling tank below the old mouth ~ 12, and aged in hot water at 65°C for 24 hours, then removed from the aging tank, cut into large pieces, and placed in the aging tank again with a pH of 10 to 12. The konnyaku was aged for 60 to 120 minutes, cut into pieces, and vacuum packaged.

After vacuum packaging, the product is boiled for 30 minutes in hot water at 80°C for sterilization and allowed to cool naturally.

After 1 day, 2 days, 10 days, and 1 month after manufacturing, we took out the konjac from the packaging bag and asked 10 monitors to eat the konnyaku as a staple food.All of them had no alkaline odor (lime odor). The answer was that the konjac had a smooth and smooth texture that went down smoothly.

Example 2 Konnyaku was produced in the same manner as in Example 1 except that earthwork green onion extract was used in place of the raw onion extract used in Example 1. As in Example 1, the alkaline odor was maintained even after aging. The monitors said that the kon-reiku had no lime odor at all and had a smooth texture that went down smoothly.

Example 3 Konica was produced in the same manner as in Example 1 except that 10 g of green onion powder was used in place of the raw onion extract used in Example 1. The monitors also said that the konjac had no alkaline odor (lime smell) and had a smooth texture that went down easily.

Example 4 Konnyaku was produced in the same manner as in Example 1, except that 10 g of onion powder was used in place of the raw onion extract used in Example 1. As in Example 1, the alkaline odor remained even after aging. The monitors responded that the konnyaku had no lime odor at all and had a smooth texture that went down smoothly.

Example 5 The paste obtained in Example 1 was squeezed out into threads through a perforated plate and boiled in hot water at 65°C to obtain shirataki.

The surface of this shirataki was rough, many transparent polka dot patterns and transparent bubble-like patterns were seen in the strings, and it was shrunken. When I asked a group of 10-year-old monitors to eat this shirataki as a staple, they all responded that it had an alkaline odor (no lime odor at all) and had a smooth texture that went down easily in the throat.

Comparative Examples 1 to 5 In Examples 1 to 5, raw onion extract, onion extract,
I made Konni Ichi in the same way without using raw onion powder or onion powder. When 10 monitors ate this konnyaku as a staple food, all 10 had an alkaline odor (lime odor).
[Effects of the invention] As is clear from the above examples, according to the present invention,
By using a unique extract, it is possible to provide konnyaku with a smooth texture that is easy to swallow and has no alkaline odor, thereby expanding the customer base.

Patent applicant: Mamada Shoten Co., Ltd. Agent Patent attorney: Nobuaki Sakaguchi 6 Self-amendment (voluntary) l Indication of the case Patent application No. 1982-82075 2 Name of the invention Konnyaku without alkaline odor and method for producing the same 3
Relationship with the case of the person making the amendment Applicant name: Agent 4 of Mamata Shoten Co., Ltd. 160 Address: 6th floor, 5th floor, Building 2, 7-10-11 Nishi-Shinjuku, Shinjuku-ku, Tokyo Number of inventions increased by the amendment 7 Description subject to amendment (detailed description of invention column) 8 Contents of amendment

Claims (1)

[Scope of Claims] 1. Konjac without alkaline odor, characterized by containing raw onion or raw onion juice, or dried green onion powder or dried onion powder. 2. Pour konjac flour into water or hot water while stirring and make it semi-gel or completely gel to obtain konjac paste,
The konjac paste is sent to a konjac kneading machine together with a coagulant, and after kneading, in a method for producing desired konjac, raw onions or raw onion juice, dried green onion powder, or dried onion powder are added to the water or hot water. A method for producing konnyaku without alkaline odor, which is characterized by adding while stirring.